Pork floss is a seasoned, shredded dry pork food with cottony texture. Its usage is very versatile. It can be used as topping for congee or filling for sushi rolls, breads and pastries. It also can be eaten as snack. That’s my favourite way of eating it too. Once I start eating it, I can’t put a stop to it. It is insanely addictive!

Nowadays, commercially-produced pork floss is getting very pricey. I haven’t bought pork floss for a long time. The reason is not so much about the price but the ingredients they use to produce the pork floss that I’m more concerned about.

I had attempted to make pork floss once back in 200 but I failed and thought that I could never succeed. However, having plucked up enough courage, I tried making it again recently by using Beanpanda’s recipe as a guide. Hard to believe, I finally got the result I have been looking for – FLOSSY, FLUFFY and FLAVOURFUL! The texture and taste are quite close to the store bought one! I’m extremely satisfied with this homemade version which, at the very least, is healthier and safer for my family to consume.

I must admit that making pork floss from scratch is a tedious and time consuming task. It takes around two hours from braising to dry frying but I find it worth every single effort.

To make the process more flexible, I have split it into two parts. I braise the meat in the afternoon and dry fry it in the evening. I feel more relaxed working under such arrangement without having to complete the task in one go.

One good thing about this recipe is that you can use leftover pork from boiling soup. I would suggest that you choose pork leftover from sweet clear soup such as apple soup as it has a fragrant taste. So next time if you don’t want to see your leftover pork go to waste, remember to save them up to make your own pork floss.

Get the recipe and step by step tutorial for Homemade Pork Floss at PAGE 2 BELOW.

Sweet Day: Thank you for your compliment! You need to retain the sauce after 1st braising. For 2nd braising, you need to keep an eye when the liquid starts to turn dry. Use very low flame when it is almost dry. At this time, you have to stir the meat constantly. 🙂

Wow I’m gonna start trying out this recipe as I have lots of meat thrown out daily after boiling soup. We use those pork chop type for boiling soup. It’s more than a kilo each boil. Not going to waste anymore. Now I can make pork floss which I love. Thanks for the recipe.

Lizhu: As mentioned in my post, it is best to consume within a week under normal room temperature but please make sure the pork floss is completely dry during frying. To keep it longer, store it in the fridge. 🙂

My mother did the recipe and followed exactly the indication with the exact proportions and the results are good. It’s like the pork floss that we buy in the store without the MSG and other preservatives and pea flour. I’ve developped since 2 years gluten intolerance and can’t not eat regular soya sauce and because of that I stopped buying pork floss in store. Now, my mom cooked this recipe with a gluten free soy sauce, and I’m so happy!